This recipe allows kids to customize their mini pizzas inclusively with favorite veggies while accommodating various dietary needs!

Ingredients:

4 English muffins, split in half

1 cup pizza sauce

2 cups shredded mozzarella cheese

Assorted toppings: sliced bell peppers, mushrooms, cherry tomatoes, and olives

Instructions:

Preheat the oven to 375°F (190°C).

Place the English muffin halves on a baking sheet.

Spread a spoonful of pizza sauce over each muffin half.

Sprinkle shredded mozzarella cheese evenly over the sauce.

Add your choice of assorted veggie toppings.

Bake for about 10 minutes or until the cheese is melted and bubbly.

Let cool slightly before serving.

Alternative Ingredients for Common Food Allergies:

Gluten-Free Option: Use gluten-free English muffins instead of regular ones.

Dairy-Free Option: Substitute with dairy-free cheese like a soy-based one.

Tomato Allergy Alternative: Replace pizza sauce with an olive oil and garlic mixture, or pesto or if you have time, a white sauce made from blended cauliflower and garlic.

Nut-Free Pesto (if using): Make sure any pesto used is nut-free by opting for recipes or products that use seeds like sunflower seeds instead of nuts.